Description
These County Fair Funnel Cakes are crispy, golden, and dusted with powdered sugar—just like the ones from your favorite fair! Made with simple pantry staples, this classic deep-fried treat is light and airy inside with a crispy exterior. Enjoy them plain or customize with toppings like whipped cream, chocolate, or fresh berries for a fun homemade dessert.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, beat the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be slightly thicker than pancake batter.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat over medium heat until it reaches 375°F (190°C).
- Fry the Funnel Cakes: Pour the batter into a squeeze bottle or a measuring cup with a spout. Carefully drizzle the batter into the hot oil in a circular, swirling motion. Fry for 1-2 minutes per side, flipping once, until golden brown.
- Drain & Serve: Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain excess oil. Dust with powdered sugar and serve warm.
Notes
- Cinnamon Sugar Twist: Toss warm funnel cakes in a mix of ½ cup sugar + 1 tsp cinnamon.
- Chocolate Drizzle: Drizzle with melted chocolate or chocolate syrup.
- Berry Toppings: Top with fresh strawberries, blueberries, or raspberry sauce.
- Ice Cream Sundae Style: Serve with a scoop of vanilla ice cream and caramel sauce.
- Pancake Mix Shortcut: Use store-bought pancake mix with eggs and milk for a quick version.
